Anthocyanidins are aglycone forms of anthocyanins, a major class of flavonoid pigments responsible for red, purple, and blue colors in fruits and vegetables. They are extracted from sources such as bilberry, blueberry, black rice, and grape skin using aqueous-ethanol methods.
Key anthocyanidins include cyanidin, delphinidin, malvidin, and pelargonidin. These compounds exhibit strong antioxidant, anti-inflammatory, and cardioprotective properties. Commercial applications include dietary supplements, natural food colorants, functional beverages, and cosmetic formulations.
